bad guy back in the day." Serving the latest
in a series of sentences that have spanned
much of his adult life, he shares — in a
good-natured way — a narrative not dissim-
ilar to many of his prison mates.
Long bouts of drug addiction led to a
series of violent crimes in order to support
his habit. Eventually, multiple incarcera-
tions and a dawning recognition of his
own mortality led him to look more seri-
ously at having a life. His work as a cook
and server at the Fife and Drum affirms the
expectation of prison authorities that he is
finally beginning to make the right choices.
Chris and his fellow inmates are taking
classes from Luketich that will qualify
them for a "ServSafe" certificate, a key cre-
dential required of restaurant workers that
qualifies them for employment in work-
release programs. In restaurant kitchens
around Greater Boston, that big step for-
ward can lead to something special — a
normal life.
"I've got kids and a new grandchild,"
Chris says. "I've learned a lot about anger
management and emotional awareness
in programs here." He adds, "It's time to
move on."
Other tales to tell
Paul M. (with his permission, his real
name) has another tale to tell, but with an
unexpected twist. Possessed of exceptional
intelligence, he gained admission after high
school to a prestigious local university
where he majored in biochemistry, with a
minor in Russian language and literature. Such promise led to employment in the phar-
maceutical industry and a job in sales. Yet this man with his bright future also succumbed
to the compulsions of drug addiction and a series of armed robberies.
With a bright smile and a quicksilver sense of humor, Paul's natural charm and brains
are infectious. "I've been clean for 28 months," he notes, "and I'm working off four sen-
tences, including two for armed robbery. Now, I'm back to reading Tolstoy and the Bible.
With a cooking job here I have some hopes."
S P R I N G / S U M M E R 2 0 1 5
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north bridge magazine
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